Ingredients
Scale
- 12 ounces cooled banana bread, cut into 3/4-inch cubes (about 6 cups)
- 3 medium ripe but firm bananas, sliced
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups cold heavy whipping cream
- 2 tablespoons powdered sugar
- Ground cinnamon, for garnish (optional)
Instructions
- Place the sugar, cornstarch, and salt in a medium saucepan and whisk to combine. Add the egg yolks and about 1 cup of the milk and whisk until smooth. Gradually whisk in the remaining milk.
- Cook over medium heat, whisking or stirring constantly, until the mixture thickens and begins to bubble slowly, about 7 to 10 minutes. Continue cooking for 1 minute.
- Remove from the heat. Stir in the butter and 1 1/2 teaspoons vanilla until smooth. Press plastic wrap directly on the pudding surface and cool for 20 to 30 minutes, until just warm rather than hot.
- Arrange half of the banana bread cubes in a 3-quart trifle bowl or 9-by-13-inch dish. Add half of the sliced bananas, then spread half of the pudding over the top.
- Repeat with the remaining banana bread, bananas, and pudding. Cover and refrigerate for at least 4 hours and up to overnight.
- Before serving, beat the heavy cream, powdered sugar, and remaining 1/2 teaspoon vanilla to medium peaks. Spoon or spread over the chilled pudding.
- Garnish with cinnamon and additional fresh banana slices if desired. Serve cold.
Notes
- Day-old banana bread works especially well because it absorbs custard without breaking down as quickly.
- Use ripe but still firm bananas for the pudding layers; very soft bananas are better reserved for baking.
- Keep the finished dessert refrigerated. For best texture and appearance, use within 2 to 3 days.
- Nutrition is an estimate and will vary with the banana bread used.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: American
- Diet: Vegetarian